Ingredients
2 cups uncooked elbow macaroni2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted3/4 cup 2% milk1/4 cup grated Parmesan cheese1 teaspoon prepared mustard1 teaspoon paprika1/2 teaspoon dried rosemary, crushed1/4 teaspoon garlic powder1/8 teaspoon rubbed sage2 cups cubed cooked turkey2 cups cubed fully cooked ham2 cups shredded part-skim mozzarella cheese1/4 cup crushed Ritz crackers
Preparation
Preheat oven to 350°. Cook macaroni according to package directions.
Meanwhile, whisk together soup, milk, Parmesan cheese, mustard and seasonings. Stir in turkey, ham and mozzarella cheese.
Drain macaroni; add to soup mixture and toss to combine. Transfer to a greased 13x9-in. baking dish or 8 greased 8-oz. ramekins. Sprinkle with crushed crackers. Bake, uncovered, until bubbly, 25-30 minutes.
